Quick and Easy Chicken and Dumplings

Chicken and Dumplings are so easy to make! You can even skip making the dumpling dough if you want by using frozen biscuits! This is one of our go-to pantry meals! We almost always have the ingredients to whip this up!

Chicken and Dumplings are truly a southern staple. I have found an easy shortcut for those days that you just want a quick but hearty meal. With winter approaching this is going to be cooked quite a bit in our house!

Course:
Soup

Cuisine:
southern

Ingredients

6-7Dethawed Biscuits

5Chicken Breasts ShreddedI boil these

2CupsCelery Chopped

2CupsCarrots Diced

2CupsWhite onion Chopped

1/2tbspRosemary Chopped

1/2tbspThyme Chopped

1Stick of butter

1/4-1/2Cupof Flour

48ozof Chicken Broth

Instructions

***Boil the chicken separately and allow time for it to cool before shredding***

In a large soup pot saute the onion, celery, and carrots in 1 stick of butter. *I Salt and pepper the mix with it is cooking.

Once everything is soft begin adding the flour about 1 tbsp at a time until everything thickens up and the flour is cooked down.

Add the stock.

Add the shredded chicken and herbs.

Salt and pepper to taste.

Let simmer for 20 minutes.

Cut each biscuit into your desired dumpling sizes. I usually cut each biscuit into 6 pieces. ***I usually do this when they are still semi-frozen! It prevents the dough from sticking to you too much***

These are a little more thawed than I am used to. Cut the dough while it is still semi-frozen.

Add the pieces of biscuit to the simmering soup. Cover and let cook for about 15-20 minutes. The dough forms the dumplings.

*I add more pepper here*

Recipe Notes

Serve and enjoy! I Tend to enjoy adding a little red pepper flakes before eating.